Shrimp and Egg Salad

With Easter around the corner, it’s fun to find different ways to serve hard-boiled eggs. This easy recipe comes from an AllRecipes booklet. I enjoyed eating it on a bed of romaine lettuce for dinner, but it would also make a great appetizer on crackers or cucumbers, or you can make it into a sandwich. The mayo was a bit much, you could probably get by with ½ a cup. One recipe review suggested using ½ cup mayo with ¼ cup sour cream.

Ingredients

1 lb large peeled and deveined cooked shrimp (I used a frozen pack of medium shrimp)
1 cup chopped celery
1 large carrot, shredded
½ cup chopped onion (I omitted this)
2 hard-boiled eggs, chopped
¾ cup mayo
salt and pepper

Directions

1. Place the eggs in a small pot and fill with water until eggs are covered. Slowly bring to a boil.
2. While the water boils, chop celery and onion and place in medium mixing bowl. Shred in the carrot.
3. Once the water is boiling, remove from heat and cover the pot for 10 minutes.
4. At this time, add shrimp to the mixing bowl. If you are thawing frozen shrimp, you may want to rinse with water.
5. When the eggs are finished cooking, drain the hot water out and add ice water.
6. When the eggs are cool enough to handle, peel and add to mixing bowl.
7. Scoop the mayo into the mixing bowl and blend shrimp, eggs and veggies.
8. Salt and pepper to taste.